Split Pea Soup with Ham

Hearty soups are for cold weather. Being that I live in Southern California, I don’t get too many days that warrant “hearty soups”. Be as it may, I closed the windows, blasted my AC on 65 degrees and decided to go for it. Besides, I have been meaning to use my left over ham bone from the last time we had Honey Baked Ham. I left a lot of meat on the bone for this specific dish. So here goes……



2 tablespoons olive oil
3 celery stalks (diced)
3 carrots (shredded)
1 onion (diced)
3 cloves of garlic (recommend garlic press be used)
2 cups dried green split peas
3 bay leaves
1 teaspoon dried thyme
crushed red pepper flakes (desired amount)
1/4 teaspoon black pepper
9 cups water
2 lb ham bone



In a large pot (or dutch oven) heat the olive oil over medium heat and add in the carrots, onion, garlic and celery, until softened and the onions are translucent. (stirring occasionally)

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Add in the split peas and the rest of the spices, stirring for a few minutes.

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Finally, add in the ham bone and 9 cups of water. Bring to a boil. Turn the heat down to LOW and let simmer for about 2 hours. You will know it is done once the peas are mushy.

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Remove the ham bone from the soup and let cool on the cutting board, for a few minutes, until it is warm to the touch. Remove all the meat from the bone, dice it and add it back into the soup.

*Optional: you can add a tablespoon of balsamic vinegar to top the soup, if you like a little twist*

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